Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes

Elisabeth M Weir,Danielle R Reed,M Yanina Pepino,Maria G Veldhuizen,John E Hayes

Food Quality and Preference（2022）

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摘要

•The Global Consortium of Chemosensory Research (GCCR) was founded in Spring 2020.•Results from GCCR research on COVID19 and the chemical senses are summarized.•Some open science approaches used by the GCCR are highlighted.

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关键词

GCCR,COVID19,Anosmia,Taste,Open science,Smell

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